Khoresh
in Persian stands for a stewed type of sauce which is usually
prepared with meat or fowl combined with fresh or dried vegetables,
fresh or dried fruit, and sometimes nuts and cereals.
Persians almost always eat rice with kharesh, Usually, a
plate full of white fluffy rice is served topped with kharesh,
When rice is served with kharesh it is called che/a
kharesh,
Chela kharesh is a favorite of all Iranians, and in every
Iranian house you can see it served at least once a day, Because of
the popularity of chela kharesh, the Iranian housewife tries
to prepare it with various types of kharesh, In the
springtime when fresh vegetables are available, the housewife uses
her ingenuity in combining such exotic vegetables as rhubarb,
eggplants, spinach, mushrooms, etc, with various kinds of meat or
fowl, In summer, she takes advantage of the fresh fruit available in
the market, and prepares the most delicately flavored sauce from
fresh peaches, green plums, or sour cherries combined with chicken
or meat, In the fall, she prepares the most exquisitely flavored
sauce from quinces, tart apples, and pumpkins, combined with meat or
fowl, During the winter when fresh vegetables and fruits become
scarce, she makes the most of the nuts and the dried fruits
available, She uses the seasoning techniques taught by her ancestors
and produces kharesh using wild duck with pomegranates and
walnuts or Iamb and prunes seasoned with cinnamon, Some of the most
popular khoreshes are: